Arrabbiata Sauce

Spoon into pint or quart jars; include an extra gift of dry pasta, such as fusilli or penne, along with a note that 2 cups of sauce is enough for 1 pound of pasta.

Total Time: 1:15

Cook: 0:50

Level:
Moderate

Yield:
14 cups

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Ingredients

½ c. extra-virgin olive oil

6 clove garlic

4 can Italian plum tomatoes

1 tbsp. salt

1½ tsp. crushed red pepper

Directions

In 8-quart Dutch oven, heat olive oil over medium heat until hot but not smoking. Add garlic and cook, stirring, 2 minutes; do not brown. Stir in tomatoes with their juice, salt, and red pepper; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 50 minutes or until sauce thickens slightly, stirring occasionally and crushing tomatoes with back of spoon.

For smooth, traditional texture, press tomato mixture through food mill into large bowl. (Or, leave sauce as is for a hearty, chunky texture.) Cool sauce slightly. Spoon into jars. Store in refrigerator for up to a week. Or spoon into freezer-proof containers and freeze for up to 2 months.